This coconut porter curry soup is fast and easy to make. With a line-up including yellow curry powder and coconut porter, you get big flavor out of a few ingredients.
To make this coconut porter curry, heat the oil in a large pot over medium heat. Add in the onions and garlic, season with salt and pepper and cook them for 2-4 minutes until they are soft.
Next, add in the curry powder and sweet potatoes and give everything a good stir. Cook for 2 minutes and then add in the broth and coconut milk. Season with salt and pepper and stir. Turn the heat up to high and bring the mixture to a boil. Once you reach a boil, bring to a simmer over low heat.
Pour in the beer, cover, and let simmer for 25-30 minutes, until the potatoes are tender. Once the potatoes are cooked, puree everything until very smooth with an immersion blender or regular blender (if using a regular blender, work in small batches and use a towel to cover the lid).
Return the soup to the pot if you used a normal blender. Give the soup a taste and season one last time as needed. Stir in your spinach and chickpeas and serve! You can also freeze this soup and enjoy it at a later day for a quick meal.
These tender cookies use a concentrated spiced holiday ale and orange zest to create a dough that can be rolled thick and cut into all kinds of fun holiday shapes. They are perfectly enjoyable as they are, but feel free to decorate them with your favorite frosting. Choose a winter-warmer style with an IBU of less than 40 with notes of holiday spice.
Gabrielle of Honest Fare shares her recipe for beer bread which she uses to create a decadent grilled sandwich made with caramelized onions and Fontina and sharp cheddar cheeses.
Chef Joseph Fasy shares his recipe for spiced stout beer pancakes with hints of cinnamon and orange peel that give these pancakes a little extra spice and depth.
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